July 11, 2024

Raspberry Cheesecake Bites

Sometimes just a little bite (or two) of something sweet is all you need. These raspberry cheesecake bites are the perfect combination of cool, sweet, and chocolatey. Don't want to go through the trouble to make them into bite sized truffles? Check out the alternative preparation idea below to make them into frozen dessert bars instead.

Raspberry Cheesecake Bites

Raspberry Cheesecake Bites

 

Ingredients

  • 8 oz cream cheese, softened
  • 1/2 c Powdered Sugar
  • 1 tsp vanilla extract
  • 3/4 c thawed whipped topping, such as TruWhip
  • 1 c fresh raspberries, washed and thoroughly dried
  • 3/4 c graham cracker crumbs (use this Better Batter recipe to make your own!)
  • 12-15 oz semi-sweet chocolate


Instructions

Prepare the Filling. In the bowl of a stand mixer or using a handheld mixer, together the cream cheese and powdered sugar until well combined, scraping the sides of the bowl often. Add the vanilla and mix well. Stir in the raspberries; they will break apart as you mix the ingredients together. Add the whipped topping and graham cracker crumbs and mix well to incorporate.

 

Place the bowl in the freezer for at least an hour to harden slightly.

 

Shape the filling. Remove the filling from the freezer and scoop into small balls about the size of a walnut or truffle. Carefully roll them into round-ish balls and place on a parchment lined cookie sheet. Freeze until firm.

 

Dip in chocolate. Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring well, until completely melted. Remove the cheesecake balls from the freezer and dip into the melted chocolate. Make sure to coat the entire ball. Gently tap to remove excess chocolate.

 

Place on a parchment lined cookie sheet until chocolate is set. These delicious little bites are pretty soft so should be stored in the freezer or refrigerated until serving.

 

Alternative preparation idea:  instead of making cheesecake bites, make these into frozen dessert bars! Line a 8x8 baking pan with parchment, leaving enough to overhang the edges for handles.

 

Spread the cheesecake filling into the bottom of the pan and smooth into a even layer with a spatula or butter knife. Melt the chocolate as directed above but spread on top of the cheesecake filling.

 

Cover the pan and freeze until firm. When ready to serve, remove from the freezer and use the parchment handles to pull the whole dessert from the pan. Cut into smaller squares with a sharp knife and serve. Want to make these as dessert bars for a larger crowd? Double the ingredients and make the entire recipe in a 9x13 pan instead.

 

Adapted from OMGChocolate